Classic Red Ground Chicken Chili (One Pot)
Rich, hearty ground chicken chili has all the classic red chili flavor you want, with a thick, satisfying texture and plenty of savory depth. Each serving has 23 grams of protein and 11 grams of fiber, and the whole pot comes together with about 15 minutes of hands-on prep.
Servings: 6
Ingredients
- 1 lb ground chicken
- 1 tbsp olive oil
- 1 yellow onion
- 2 bell peppers
- 4 cloves garlic finely minced
- 1 can black beans
- 1 can kidney beans
- 28 oz diced tomatoes
- 2 tbsp tomato paste
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp paprika
- 1 cup chicken broth
- 2 small jalapeño peppers, optional for a spicy chili diced
- sour cream or Greek yogurt, shredded cheddar cheese, jalapeños, and tortilla chips for topping.
Instructions
- Heat 1 tbsp olive oil on medium-high heat in a large pot or large dutch oven. Add diced onions, peppers and garlic to the pan. Cook for 2-3 minutes until onions begin to soften.
- Add ground chicken and continue cooking on medium heat with the veggies until completely browned and cooked through, about 8-10 minutes.
- Add tomato paste to the pan and cook with veggies and ground chicken for about 30-60 seconds, stirring.
- Add remaining ingredients- diced tomatoes, broth, beans, salt, pepper, chili powder, cumin, and paprika. Cover and simmer for 15-20 minutes, stirring with a wooden spoon occasionally. Taste and add additional salt and pepper to taste. Note: Simmering for longer will produce a thicker chili, and chili will also thicken as it cools.
- Top with cheese, sour cream, corn chips, jalapeños or any other chili toppings you love. Enjoy!
Notes
- Ground chicken is mild, so don't skip the tomato paste. Cooking it briefly before adding the liquid helps build a deeper, more savory chili flavor.
- For thicker chili: Simmer uncovered for a few extra. minutes. The chili will also thicken more as it cools.
- For a thinner chili: Add chicken broth a little at a time until it reaches the consistency you like.
- Adjust the heat to taste. Leave out the jalapeños for a milder chili, or add extra jalapeño, red pepper flakes, or hot sauce for more heat.
- For leftovers: The flavors become even more blended after a night in the fridge. Add a splash of broth when reheating if the chili has thickened.
Nutrition
Serving: 2cups | Calories: 301kcal | Carbohydrates: 33g | Protein: 23g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.05g | Cholesterol: 66mg | Sodium: 490mg | Potassium: 1236mg | Fiber: 11g | Sugar: 7g | Vitamin A: 2860IU | Vitamin C: 67mg | Calcium: 104mg | Iron: 6mg
